Tuesdays at the Table - Zucchini Fritters

Hi everyone!  I hope you all enjoyed your weekend. :-)  I'd tell you what I did...but this is one of my pre-scheduled posts.  However, it's safe to say that I'm enjoying my vacation! I'll be back in a week; well, eight days.

This week I'm re-posting a recipe that I shared back in 2012.  These zucchini fritters are delicious, although slightly less than healthy. Sorry!

Zucchini Fritters

2 cups shredded zucchini (about 2 medium zucchini)
3 eggs
1 Tbs flour (coconut flour for those of you gluten free or on a paleo diet)
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
Extra virgin olive oil (coconut oil or bacon grease for the paleo diet)

Shred zucchini by hand or in a food processor and set aside (if it is wet, blot it dry with a paper towel).

In a large bowl, beat eggs together. Sift flour into eggs and beat together. (Note: coconut flour often has clumps, hence the sifting.) Add the shredded zucchini, sea salt and freshly ground black pepper. Heat a large skillet and add your desired oil. 

Spoon the mixture into the pan in desired sized fritters. Cook on each side until each side is browned and tender to the touch. (Prevent breaking by turning as few times as possible.) Serve warm.

What's cooking in your kitchen?